Friday Fresh Tex's Rustic Pork & Root Vegetable Casserole 🐷

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We hope you got benefit from reading it, now let’s go back to tex's rustic pork & root vegetable casserole 🐷 recipe. You can have tex's rustic pork & root vegetable casserole 🐷 using 16 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to cook Tex's Rustic Pork & Root Vegetable Casserole 🐷:

1. Get 2 pork loin steaks
2. Provide 1 large onion
3. Get 1-2 large potatoes
4. You need 10 whole baby carrots
5. Prepare 3-4 baby parsnips (sliced lengthways)
6. Take 1/4 cup mixed sweetcorn and garden peas
7. Take little olive oil or melted butter
8. Provide to taste sea salt and ground black pepper to season
9. Use 🔽
10. Take gravy
11. Use 1 beef stockpot
12. Use 3 tablespoons plain flour or cornflour (cornstarch)
13. Take 350 ml water
14. You need 50 ml sherry or port
15. Provide 2 tablespoons ketchup
16. Use 1 teaspoon Worcestershire sauce

Instructions to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:

1. Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
2. Slice each steak into 8 pieces
3. At this stage you might want to brown off the pork and onions in a skillet
4. Line an oven proof dish with sliced onion
5. Add a layer of pork
6. Onions again…
7. …then a final layer of pork
8. Add the sweetcorn and peas
9. Finally, add a layer of parsnips and carrots
10. Put the flour in a jug, then stir in the sherry and the water
11. Heat on high for 2-2½ minutes in the microwave, or in a saucepan until it starts to boil. Add the stockpot and allow to dissolve. Simmer on a low heat until it reduces to the thickness you prefer for gravy. Add more water if it gets too thick
12. Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
13. Don't season too much. The stockpot will do most of the work for you
14. Add to the dish until it almost covers the vegetables, but not quite
15. Cover in tin foil and cook for 90 minutes
16. Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
18. Put in the oven for another hour (uncovered) or until the potatoes have browned
19. Serve as is, or with a pickled vegetable, like beetroot or red cabbage

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